Chef Sylvain Noel brings his worldly gastronomical knowledge and marries it to the food of his birthplace in Paris. Delivering an authentic and expertly curated French dining experience at Parlous Cafe, Dubai, U.A.E. Chef Sylvain strives to perpetually reinvent himself, to drive the quest for flavor and craft further.

As part of our mission to introduce extraordinary people through visionary visuals on The 7th Magazine, we have extended the opportunity for detailed stories to accompany such magnificence here on Luxury Chapters. In the Spring/Summer ’18 release of The 7th Magazine‘s Exclusivity Issue, we share the Cuisine featured
Parlour Boutique’s, Chef Sylvain Noel. The exclusive interview follows –

Your slogan is so cool –

“Cook it like it’s for your mama” “Make it nice or make it twice”

– Why did you come up with this catch phrase?It’s not so much a slogan or catch phrase but more a motto that I use in my kitchens with my team every day. The first one it is to bring passion and attention in the dish they are cooking. the second is for them to be consistent which is the hardest thing to achieve and the most important in life.

How has being raised in a family of restaurant entrepreneurs influenced your childhood in France? It was a different childhood than your average kid, I grew up between the kitchens, and the dining rooms, where I spent most weekends helping the family businesses.
It makes you realize what hard work, and team work is. But also, I experienced things that most children of my age do not.

You studied accounting yet decided to pursue your culinary passion, was there any occurrence in particular that solidified this dramatic change?
Growing up in my father restaurants. I noticed the pros and cons of being a restaurant entrepreneur and having to work with an accountant and a chef but not having any leverage when they disagree with you. So, I decided to study both, but one was a necessity and the other became a passion.

As a world traveler, what have you learned & applied about the many diverse cuisines of thosevarious cultures?
When I travel for me the most important is the human aspect, strangers that share with you their traditions, experiences, the food and flavors they love and that has been passed on for generations. The exchanges of savoir-faire, techniques and then going back in your kitchen to use it.

With Parlour Boutique you strive to expertly curate a French dining experience, what will you have here that’s unique in that sense?
When I started I didn’t want Parlour to be another project but to become a real neighborhood café, like you will find in France, where you go for the food but also just because you feel comfortable being there. The place that I would like to go on my day off. Nothing pretentious but in a nice seating, with simple flavorful dishes well priced so people from anywhere will come back often.

The coffee bar offering specialty coffee is also a unique aspect of Parlour Boutique, what types of specialties did you embed specifically for the Dubai market?
The philosophy behind the coffee bar is the same as for the restaurant, giving the best product using the best elements possible. The coffee maker and the grinder but also, we offer coffee beans locally roasted that changes with the seasons

Where do you see Parlour Boutique in the future
To make a name for itself and keep growing

ABOUT PARLOUR BOUTIQUE
Parlour Boutique is a chic and contemporary space which offers a fresh, sociable approach to French dining in Dubai. With a coffee bar offering speciality coffee, open bakery, laid-back lounge area and fine dining restaurant, Parlour Boutique has been conceived with the intention of catering to a range of social experiences. Guests can also utilise the ambient library space with its large communal table, for larger gatherings or group meetings.

The menu consists of your favorite French classics, presented with contemporary panache and flair. Dishes include oven-fresh pastries and Parlour’s Benedict, which, uniquely, is served in an éclair. The delicately flavored Omelette Parlour arrives with ratatouille, tangy pickled red onions and a touch of feta cheese. This same innovative creativity is applied to the venue’s salads, elegant eentrées, mains and delicious desserts.

Leading the Parlour kitchen is Executive Chef Sylvain Noel. Chef Sylvain gained his culinary expertise at Lycee Helene Boucher in Le Mans, France. He has opened and directed Nikki Beach locations worldwide, including Dubai, Marbella, Miami Beach and Saint Barth.

Kristle Haynes

Founder & Editor-in-Chief of The 7th Magazine: An entrepreneurial spirit who aspires to inspire. I'm an islander born in Puerto Rico & raised in Sint Maarten. Fluent in 4 languages with enthusiasm to learn 3 more by 2020. I’ve lived in 7 countries & strive on relocating to otherworldly places every 2 years.

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